Instructions: Water. Cover and steam 3 to 5 minutes. Transfer scallops to 4 individual baking dishes coated with cooking spray; set aside. Melt margarine in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in shredded cheese.

Pour cheese sauce over scallops. Sprinkle with Parmesan cheese and jalapeno. Broil scallops 5-1/2 inches from heat until lightly browned.

YIELD: 4 servings

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